Sprouts and water chestnut salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Fresh bean sprouts |
| 8½ | ounce | Waterchestnuts -- drained |
| And sliced | ||
| ½ | cup | Celery -- thinly sliced |
| ½ | cup | Green onions -- slivered |
| 2 | tablespoons | Chopped cilantro or parsley |
| Red leaf lettuce | ||
| ¼ | cup | Chopped dry-roasted cashews |
| Curried Yogurt Dress | ||
| ⅓ | cup | Mayonnaise |
| ¼ | cup | Plain yogurt |
| 1 | small | Garlic clove -- minced or |
| Pressed | ||
| 1 | teaspoon | Soy sauce |
| ½ | teaspoon | Curry powder |
| ¼ | teaspoon | Salt |
| 1 | dash | Cayenne pepper |
Directions
1. In a medium bowl combine bean sprouts, water chestnuts, celery, onion, and cilantro.
2. Mix lightly with Curried Yogurt Dressing.
3. Serve in a lettuce-lined bowl or on lettuce leaves on individual plates.
Sprinkle with cashews.
Curried Yogurt Dressing: Smoothly mix mayonnaise, yogurt, garlic, soy sauce, curry powder, salt, and cayenne. Makes about ⅔ cup.
Recipe By : the California Culinary Academy File